Nutritional Facts

Directions

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Fold in pecans.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a microwave, melt baking chips; stir until smooth. Cool slightly. In a large bowl, beat cream cheese and butter until fluffy. Add the melted chips, sugars, vanilla and salt; beat until smooth. Stir in coconut and pecans. Spread over brownies. Store in the refrigerator.Yield: 2 dozen.

Originally published as Coconut-Pecan Brownies in Taste of Home Christmas Annual
Annual 2010, p67

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"I made this to take to church, and I didn't even get to sample it!! Even the crumbs were gone. I used a brownie mix, but made the topping as the recipe is written. I have made it several times and have always got rave reviews. (I have been able to have a piece for myself with subsequent bakings)"

"These look good; however, upon examining the recipe, I think I will make some changes before making them for the first time. From the name, I thought they would be more like German Chocolate Cake-tasting brownies. I love German Chocolate Cake, so I plan to use German Chocolate, and for the icing, I am going to use the Coconut-Pecan Icing recipe that is found on the package of the bar of German Chocolate."